Anise Italian Christmas Cookies Recipe

Italian Cookies (Italian Christmas Cookies) The …

WEBDec 1, 2020 · Cream the butter and white sugar in a large mixing bowl until light and creamy. Add the eggs and mix well, then mix in the anise …

1. In a bowl whisk together the flour, baking powder and salt.
2. In a large mixing bowl, cream together the butter and white sugar until light and creamy.
3. Add the eggs, one at a time, mixing well. Mix in the anise extract.
4. Mix in the dry ingredients by hand until dough is firm and only slightly sticky, adding more flour if necessary.

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Italian Anise Cookies Love Bakes Good Cakes

WEBDec 19, 2013 · Instructions. Preheat oven to 325°F. Line baking sheets with parchment paper and set aside. Beat the sugar, butter, eggs, milk and …

Rating: 4.4/5(499)
1. Preheat oven to 325°F. Line baking sheets with parchment paper and set aside.
2. Beat the sugar, butter, eggs, milk and anise extract in a large bowl with a mixer until well blended. On low speed, beat in the flour, baking powder and salt until well blended.
3. Drop by rounded teaspoonfuls 2 inches apart onto the prepared baking sheets.
4. Bake 8-10 minutes or until the bottoms are a light golden brown. Remove cookies to a wire rack to cool.

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Anise Cookies (Italian Anisette) Amanda's Cookin'

WEBNov 26, 2020 · For cookies: Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each …

1. Melt butter and shortening together. Add the sugar; mix well. Add the eggs, one at a time, beating well after each addition. Mix in the anise extract. Sift or whisk together flour, baking powder and salt. Add to creamed mixture gradually. If the dough is too sticky to roll in the palm of your hand, add flour until firmer, but it should be very soft. Roll dough in small balls (these tend to really puff up with all the baking powder in them!) and place on ungreased cookie sheets. Bake @ 375 degrees for 8-10 minutes (the bottom should be lightly browned but the tops should remain light). Remove cookies to wire rack and cool completely before glazing.
2. Next time I will be more careful with the flour, I think I added a bit too much. The tops of my cookies cracked. I also used my cookie scoop and filled it half way, which seemed to work pretty well.
3. Mix milk GRADUALLY into confectioners’ sugar to make a thick glaze… make sure to keep it on the thick side. Dip top of each cookie into glaze. Sprinkle with colored jimmies or nonpareils while glaze is still wet. I usually dip 10-12 cookies, return them to the wire rack (with wax paper under the racks to aid in clean up!) and then sprinkle those cookies before starting to dip more.
4. I dipped and sprinkled 5 at a time, that seemed to be the magic number before the glaze would start to harden.

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